Indonesian Potato And Beef Perkedel - cooking recipe

Ingredients

2 lbs baking potatoes, boiled and mashed
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 teaspoons ground coriander
1/8 teaspoon nutmeg
1/4 cup chopped fresh parsley leaves
1 large egg
2 tablespoons peanut oil, plus more for deep frying
4 shallots, finely chopped
2 garlic cloves, minced
1/2 lb lean ground beef

Preparation

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.
Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft.
Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.
Combine the meat with the potato mixture.
Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick.
Refrigerate, if not fried immediately.
Pour 2 inches of oil into a preheated wok. Heat to 365\u00b0F Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil.
Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.